CN105379877A - Tea processing technology - Google Patents
Tea processing technology Download PDFInfo
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- CN105379877A CN105379877A CN201510995367.6A CN201510995367A CN105379877A CN 105379877 A CN105379877 A CN 105379877A CN 201510995367 A CN201510995367 A CN 201510995367A CN 105379877 A CN105379877 A CN 105379877A
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- tea
- tealeaves
- tea leaves
- weight
- salt
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/06—Treating tea before extraction; Preparations produced thereby
Abstract
The invention relates to a tea processing technology. The tea processing technology comprises the steps that picked fresh green tea leaves are cleaned thoroughly and then are dried at the temperature of 80-100 DEG C for 5-10 minutes; the dried tea leaves are immersed in ethanol with the mass concentration 55-65% for 5-10 seconds and then are taken out, then the tea leaves are transferred into an ultrasonic processor to undergo ultrasonic processing under the conditions of 15-60 KHZ and 80-150 w for 10-15 minutes; ultrasonically processed tea leaves are transferred into a frying pan, tea oil and salt are added, the addition amount of the tea oil is 10-20% by weight of the tea leaves, the addition amount of the salt is 5-10% by weight of the tea leaves, the tea leaves are stir-fried at the temperature of 100 DEG C for 10-20 minutes, and then the tea leaves are taken out of the pan and cooled. The tea processing technology is simple, a production cycle is short, the whole process only needs 25-45 minutes, the produced tea leaves can be rapidly brewed with warm water or cold water, can be directly eaten or eaten after being soaked and well meets the travel and outgoing demands of people.
Description
Technical field
The present invention relates to tealeaves preparing technical field, is a kind of Tea Processing technique specifically.
Background technology
Along with the raising of people's living standard, serious hope is to external world more and more stronger, and the mode the most effectively discharging this emotion is traveled exactly.Tourism can not only allow people broaden one's outlook, and mood is for a long time constrained in release in the heart, and pleasant mental and body, is one of indispensable life style of modern simultaneously.In tourism process, long long drive or make a difficult journey, people is often easily made to feel tired, if now can cuppa be drunk, not only greatly can alleviate the fatigue of people, but also old man can be helped to reduce cholesterol and blood fat, prevention influenza, counteract oral malodour, therefore tealeaves becomes one of essential items of people house travelling.But in tourism process, especially when people to be in outside city, the stream Lianshan Mountain watertight woodland time, be usually difficult to seek hot water with brewing tea, if with warm water or cold water infusible, nutrition elite in tealeaves cannot be soaked out again, lack the due tea of tea fragrant.For this reason, just arise at the historic moment without the need to brewing the tealeaves directly can chewing food, but existing tealeaves directly chews coarse mouthfeel, the bitterness of food, cannot meet the mouthfeel demand of most people, and processing technology is numerous and diverse, the production cycle is long.
Summary of the invention
Technical problem to be solved by this invention is to provide the Tea Processing technique that a kind of technique is simple, production efficiency is high, and the tealeaves adopting this technique obtained can adopt hot and cold water to brew to drink and directly can chew food.
In order to solve the problems of the technologies described above, the technical solution used in the present invention is:
A kind of Tea Processing technique, comprises the following steps:
Step 1, the green tea under fresh harvesting is cleaned up after, at 80 ~ 100 DEG C dry 5 ~ 10min;
Impurity in tealeaves can wash out by cleaning process; Dry and then the assorted taste in tealeaves and most of moisture can be removed, make the fragrance of tealeaves purer, mouthfeel is more mellow, and the tealeaves after drying has extremely strong hygroscopicity, a large amount of ethanol can be absorbed within the short time of 5 ~ 10s when follow-up immersion ethanol, thus be conducive to shortening the production cycle, and improve the effect of extracting of active ingredient in tealeaves.
Step 2, by dry after tealeaves immerse mass concentration be take out after 5 ~ 10s in the ethanol of 55 ~ 65%, then proceed in ultrasonic processor, ultrasonic process 10 ~ 15min under the condition of 15 ~ 60KHZ, 80 ~ 150w;
Owing to having extremely strong hygroscopicity after drying tea leaves, therefore the ethanol that after 5 ~ 10s, namely Absorbable rod is a large amount of is soaked in ethanol, and the ethanol that mass concentration is 55 ~ 65% all has good effect of extracting to the water soluble ingredient in tealeaves and liposoluble constituent, effectively the active ingredient in tealeaves can be separated out, coordinate sonication techniques to the cavitation effect of tealeaves simultaneously, fuel factor and mechanical effect, destroy the institutional framework of tealeaves, ultrasonic extraction and ethanol extraction is allowed synchronously to carry out and to complement each other, make the active ingredient in tealeaves can be more abundant, separate out more quickly, improve the nutritive value of tealeaves and improve the mouthfeel of tealeaves, substantially reduce the production cycle simultaneously.
Step 3, the tealeaves after ultrasonic process is proceeded to frying pan, add tea oil and salt, the addition of tea oil is 10 ~ 20% of tealeaves weight, and the addition of salt is 5 ~ 10% of tealeaves weight, and stir-fry 10-20min at 100 DEG C, and then take the dish out of the pot cooling.
Stir-fry 10-20min at 100 DEG C, the precipitation of active ingredient can be strengthened, and improve tea oil, the degree of mixing of salt and tealeaves, play disinfection, improve mouthfeel, the effect of fixing nutrient, simultaneously after frying, ethanol content in tealeaves will reduce (after testing greatly, ethanol content in tealeaves is lower than 0.1wt%), harmful effect can not be produced to human body because of ethanol, but the active ingredient separated out still can be retained on tealeaves and can not run off, can be brewed by warm water or cold water, also highlighted the original fragrance of tealeaves better simultaneously, smell and mouthfeel, the interpolation of tea oil, is conducive to the liposoluble constituent of separating out further in tealeaves, and plays fixing aromatic substance and reduce the object be oxidized, and improves the taste of tealeaves, the interpolation of salt, then can anti-bacteria, and supplement electrolyte, when chewing tealeaves, flavor adjustment, suppresses pained mouthfeel.
Beneficial effect of the present invention is: technique is simple, with short production cycle, ultrasonic extraction and ethanol extraction carry out simultaneously and complement each other, more fast, fully, effectively the active ingredient in tealeaves can be separated out, and fixing not run off, by warm water or cold water, just can fast tealeaves be soaked, and ensure the fragrance of tea, and this tealeaves can directly eat or soak rear edible, mouthfeel well can effective complementary diets fiber, counteract oral malodour, fresh breath, meet well people travel trip needs.
Detailed description of the invention
By describing technology contents of the present invention in detail, being realized object and effect, be explained below in conjunction with embodiment.
The design of most critical of the present invention is: the hygroscopicity utilizing the tealeaves after drying extremely strong is to realize the quick absorption of ethanol, ultrasonic extraction and ethanol extraction is utilized synchronously to carry out the active ingredient in tealeaves more fully, is more quickly separated out, frying process is utilized to remove ethanol, strengthen the precipitation of active ingredient and improve mouthfeel, whole process only needs 25 ~ 45min consuming time.
Concrete, Tea Processing technique provided by the invention, comprises the following steps:
Step 1, the green tea under fresh harvesting is cleaned up after, at 80 ~ 100 DEG C dry 5 ~ 10min;
Step 2, by dry after tealeaves immerse mass concentration be take out after 5 ~ 10s in the ethanol of 55 ~ 65%, then proceed in ultrasonic processor, ultrasonic process 10 ~ 15min under the condition of 15 ~ 60KHZ, 80 ~ 150w;
Step 3, the tealeaves after ultrasonic process is proceeded to frying pan, add tea oil and salt, the addition of tea oil is 10 ~ 20% of tealeaves weight, and the addition of salt is 5 ~ 10% of tealeaves weight, and stir-fry 10-20min at 100 DEG C, and then take the dish out of the pot cooling.
Preferably, in described step 1, tealeaves dries 5min at 100 DEG C.
Preferably, in described step 2, the mass concentration of ethanol is 65%.
Preferably, in described step 2, tealeaves is ultrasonic process 10min under the condition of 60KHZ, 150w.
Preferably, in described step 3, the addition of tea oil is 10% of tealeaves weight, and the addition of salt is 5% of tealeaves weight, and the time of stir-frying is 10min.
Embodiment 1
(1) be, after green tea under the fresh harvesting of 10 parts cleans up, at 100 DEG C, dry 5min by parts by weight.
(2) tealeaves after oven dry being immersed mass concentration is take out after 5s in the ethanol of 65%, then proceeds in ultrasonic processor, ultrasonic process 10min under the condition of 60KHZ, 150w;
(3) tealeaves after ultrasonic process is proceeded to frying pan, to add parts by weight be the tea oil of 1 part and parts by weight is the salt of 0.5 part, and stir-fry 10min at 100 DEG C, and then take the dish out of the pot cooling.
Embodiment 2
(1) be, after green tea under the fresh harvesting of 10 parts cleans up, at 80 DEG C, dry 10min by parts by weight.
(2) tealeaves after oven dry being immersed mass concentration is take out after 10s in the ethanol of 55%, then proceeds in ultrasonic processor, ultrasonic process 15min under the condition of 15KHZ, 80w;
(3) tealeaves after ultrasonic process is proceeded to frying pan, to add parts by weight be the tea oil of 2 parts and parts by weight is the salt of 1 part, and stir-fry 20min at 100 DEG C, and then take the dish out of the pot cooling.
Embodiment 3
(1) be, after green tea under the fresh harvesting of 10 parts cleans up, at 100 DEG C, dry 10min by parts by weight.
(2) tealeaves after oven dry being immersed mass concentration is take out after 5s in the ethanol of 65%, then proceeds in ultrasonic processor, ultrasonic process 15min under the condition of 30KHZ, 100w;
(3) tealeaves after ultrasonic process is proceeded to frying pan, to add parts by weight be the tea oil of 1 part and parts by weight is the salt of 0.5 part, and stir-fry 10min at 100 DEG C, and then take the dish out of the pot cooling.
Embodiment 4
(1) be, after green tea under the fresh harvesting of 10 parts cleans up, at 80 DEG C, dry 10min by parts by weight.
(2) tealeaves after oven dry being immersed mass concentration is take out after 10s in the ethanol of 65%, then proceeds in ultrasonic processor, ultrasonic process 10min under the condition of 60KHZ, 120w;
(3) tealeaves after ultrasonic process is proceeded to frying pan, to add parts by weight be the tea oil of 1 part and parts by weight is the salt of 0.5 part, and stir-fry 15min at 100 DEG C, and then take the dish out of the pot cooling.
In sum, Tea Processing technique provided by the invention, technique is simple, with short production cycle, ultrasonic extraction and ethanol extraction carry out simultaneously and complement each other, more fast, fully, effectively the active ingredient in tealeaves can be separated out, and fixing not run off, by warm water or cold water, just fast tealeaves can be soaked, and ensure the fragrance of tea, and this tealeaves can directly eat or soak rear edible, mouthfeel well can effective complementary diets fiber, counteract oral malodour, fresh breath, meet well people travel trip needs.
The foregoing is only embodiments of the invention; not thereby the scope of the claims of the present invention is limited; every equivalents utilizing description of the present invention to do, or be directly or indirectly used in relevant technical field, be all in like manner included in scope of patent protection of the present invention.
Claims (5)
1. a Tea Processing technique, is characterized in that, comprises the following steps:
Step 1, the green tea under fresh harvesting is cleaned up after, at 80 ~ 100 DEG C dry 5 ~ 10min;
Step 2, by dry after tealeaves immerse mass concentration be take out after 5 ~ 10s in the ethanol of 55 ~ 65%, then proceed in ultrasonic processor, ultrasonic process 10 ~ 15min under the condition of 15 ~ 60KHZ, 80 ~ 150w;
Step 3, the tealeaves after ultrasonic process is proceeded to frying pan, add tea oil and salt, the addition of tea oil is 10 ~ 20% of tealeaves weight, and the addition of salt is 5 ~ 10% of tealeaves weight, and stir-fry 10-20min at 100 DEG C, and then take the dish out of the pot cooling.
2. Tea Processing technique according to claim 1, it is characterized in that: in described step 1, tealeaves dries 5min at 100 DEG C.
3. Tea Processing technique according to claim 1, is characterized in that: in described step 2, and the mass concentration of ethanol is 65%.
4. Tea Processing technique according to claim 1, is characterized in that: in described step 2, and tealeaves is ultrasonic process 10min under the condition of 60KHZ, 150w.
5. Tea Processing technique according to claim 1, it is characterized in that: in described step 3, the addition of tea oil is 10% of tealeaves weight, the addition of salt is 5% of tealeaves weight, and the time of stir-frying is 10min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510995367.6A CN105379877A (en) | 2015-12-25 | 2015-12-25 | Tea processing technology |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510995367.6A CN105379877A (en) | 2015-12-25 | 2015-12-25 | Tea processing technology |
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| CN105379877A true CN105379877A (en) | 2016-03-09 |
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| CN201510995367.6A Pending CN105379877A (en) | 2015-12-25 | 2015-12-25 | Tea processing technology |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105594941A (en) * | 2016-03-14 | 2016-05-25 | 广西兴业县至珍生态园农业科技有限公司 | Fig tea and production method thereof |
| CN106720530A (en) * | 2016-12-20 | 2017-05-31 | 潜山县彭河幸福茶场 | A kind of Tea Processing handling process of fresh harvesting |
| CN109169971A (en) * | 2018-09-10 | 2019-01-11 | 安徽品天下茶产业开发有限公司 | A kind of Tea Production processing technology |
| CN109198102A (en) * | 2018-07-27 | 2019-01-15 | 兴义市平宇中药材种植农民专业合作社 | A kind of compound gynostemma pentaphyllum tea of woman and preparation method thereof |
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| CN102524462A (en) * | 2012-01-20 | 2012-07-04 | 华祥苑茶业股份有限公司 | Processing preparation method of high fragrant type instant tea powder |
| CN103202357A (en) * | 2013-04-27 | 2013-07-17 | 冯奕丁 | Edible tea |
| CN105010644A (en) * | 2015-08-13 | 2015-11-04 | 刘祥义 | Making method of horseradish tree instant tea |
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2015
- 2015-12-25 CN CN201510995367.6A patent/CN105379877A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN102524462A (en) * | 2012-01-20 | 2012-07-04 | 华祥苑茶业股份有限公司 | Processing preparation method of high fragrant type instant tea powder |
| CN103202357A (en) * | 2013-04-27 | 2013-07-17 | 冯奕丁 | Edible tea |
| CN105010644A (en) * | 2015-08-13 | 2015-11-04 | 刘祥义 | Making method of horseradish tree instant tea |
Non-Patent Citations (1)
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| 阚能才等: "《四川茶叶制造》", 31 March 2012, 知识产权出版社 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105594941A (en) * | 2016-03-14 | 2016-05-25 | 广西兴业县至珍生态园农业科技有限公司 | Fig tea and production method thereof |
| CN106720530A (en) * | 2016-12-20 | 2017-05-31 | 潜山县彭河幸福茶场 | A kind of Tea Processing handling process of fresh harvesting |
| CN109198102A (en) * | 2018-07-27 | 2019-01-15 | 兴义市平宇中药材种植农民专业合作社 | A kind of compound gynostemma pentaphyllum tea of woman and preparation method thereof |
| CN109169971A (en) * | 2018-09-10 | 2019-01-11 | 安徽品天下茶产业开发有限公司 | A kind of Tea Production processing technology |
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Application publication date: 20160309 |
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